Mark Moriarty's whipped ricotta with hot honey, pine nuts and preserved lemon pesto. Photograph: Harry Weir Sat May 23 2026 - 04:54Serves: 2Course: Lunch, DinnerCooking Time: 10 minsPrep Time: 20 minsIngredientsFor the hot honey:2tbs chilli flakes50ml vinegar100ml honeyFor the pesto:20g fresh basil15g fresh parsley20g grated parmesan1tbs toasted pine nuts, plus extra to garnish at the end2 garlic cloves3tbs olive oilSea salt and black pepper1tbs finely diced preserved lemon200g ricottaJuice and zest of 1 lemon Sea saltCrusty sourdough baguettePlace the chilli flakes, vinegar and honey in a saucepan and bring to the boil. Remove from the heat, place in a jar and allow to infuse for at least 24 hours.To make the pesto, add the basil, flat parsley, Parmesan, pine nuts, garlic and olive oil to a blender. Season with salt and pepper and blend until quite smooth. Remove from the blender and stir through the finely diced preserved lemon, then set aside.Place the ricotta in a mixing bowl and whisk by hand while slowly adding the lemon juice. Then, stir through the lemon zest and season with sea salt.To serve, spoon the whipped ricotta into a serving bowl. Top with some of the pesto, and a drizzle of the hot honey. Garnish with some more toasted pine nuts and serve with the crusty bread on the side.Mark MoriartyMark Moriarty is an award winning chef, TV host, author and Irish Times columnist.